Root Beer Float Brownie

Ingredients

Root Beer Brownie:

1 Box Mix brownie (I prefer Ghirardelli) or your favorite scratch brownie recipe

1.5 tablespoons of root beer extract (see notes)

1 teaspoon ground cinnamon (see notes)

1 teaspoon vanilla bean paste, optional

Generous pinch of kosher salt, optional but highly suggested

Frosting:

1 teaspoon vanilla bean paste

1 teaspoon vanilla extract

1 cup butter, softened to room temperature

3 cups powdered sugar

2 Tablespoons heavy cream, potentially a bit more

Decor:

Maraschino Cherries

Rainbow or Chocolate Sprinkles

Crushed Root Beer Hard Candy

Method:

Root Beer Brownie:

1. Preheat oven to 350, grease a 9x9 baking dish. Alternatively, line a baking dish with parchment paper for easy transfer once done.

2. If using brownie mix, dump the dry mix into a bowl with the required add-ins (oil, eggs, etc.) If you’re being a hero, get all your scratch ingredients in the bowl. omit nothing.

3. Add 1.5 tablespoons root beer extract, 1 teaspoon cinnamon, 1 teaspoon vanilla bean paste, and salt, if using, to the dry mix. Whisk together until smooth and thick. Pour into your baking dish, and use a silicone spatula to smooth out any bubbles.

4. Bake 30-40 mins. It’s done when you poke the center with a skewer or toothpick, and it comes out dry.

Vanilla Bean Frosting:

1. Add softened butter, 3 cups powdered sugar, heavy cream, vanilla bean paste and vanilla extract to a bowl.

2. using a hand mixer, beat together until smooth.

Notes: You can add more root beer but it will be an intense, flavor. For a more straightforward, all root beer experience, omit cinnamon.

Assemble your brownie and decorate to your heart’s desire.